No Thanksgiving table is complete without a classic Thanksgiving Sweet Potato Casserole. I can still remember the first time I made it for my family—the warm aroma of cinnamon and nutmeg, paired with the golden brown marshmallow topping, instantly filled the house with holiday cheer. Sweet, creamy, and comforting, this casserole is the perfect balance of dessert-like indulgence and savory side dish. It’s easy to prepare, makes the holiday spread shine, and has everyone asking for seconds.
Ingredients
4 cups mashed sweet potatoes (about 4–5 medium)
1/2 cup granulated sugar
2 large eggs, beaten
1/2 cup whole milk
1/2 cup melted butter
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp nutmeg
For the topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans
2 cups mini marshmallows
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13 baking dish. In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, eggs, milk, melted butter, vanilla, cinnamon, and nutmeg until smooth. Spread mixture evenly into the baking dish. For the topping, stir together brown sugar, flour, melted butter, and pecans. Sprinkle evenly over sweet potato mixture. Bake uncovered for 25 minutes. Remove from oven, scatter mini marshmallows on top, and bake another 10 minutes until golden and toasted. Serve warm as a Thanksgiving side dish or a festive holiday treat.
Substitutions
Use maple syrup instead of granulated sugar for a deeper flavor. Swap pecans with walnuts or almonds. Omit marshmallows if you prefer a purely nutty topping. For a dairy-free version, use almond milk and vegan butter.
Equipment
Large mixing bowls
Potato masher or electric mixer
9×13 baking dish
Measuring cups and spoons
Spatula
Storage
Refrigerator: Keeps up to 4 days in an airtight container.
Freezer: Assemble casserole without marshmallows and freeze for up to 2 months. Add topping and bake before serving.
Reheating: Warm in oven at 325°F until hot; cover with foil if needed to prevent marshmallows from burning.
Top Tips
Bake sweet potatoes ahead of time to save time on prep. Always add marshmallows at the end so they don’t overcook. Use fresh sweet potatoes for best flavor, not canned. Double the recipe if feeding a large Thanksgiving crowd.
FAQs
Can I make this casserole ahead of time? Yes, prepare the base and topping separately, refrigerate overnight, and bake before serving.
Do I have to use marshmallows? No, you can keep it classic with only the pecan topping.
Can I use canned sweet potatoes? Yes, just make sure they’re drained well before mashing.
Is this more of a dessert or side dish? Traditionally, it’s a side dish, but its sweet flavor makes it feel like dessert too.